We’ve got the scoop on the perfect Cinco de Mayo party food – try this easy layered no-bean paleo dip recipe with plantain chips or veggies on the side.

This one turned out amazingly good, piled high with classic south-of-the-border flavors everyone loves. (By the way, I included a mini-recipe for my made-fresh paleo taco seasoning, or you can just use your pre-made favorite.)

Plus this is one party dip that’s good for you too…you’ll be scooping up a nice balance of hearty protein, fresh veggies, and omega-3 rich fat in every bite.

You could also serve this one rolled up in my easy paleo tortillas for an awesome soft taco meal everyone will really enjoy.

I made this party-sized for my paleo peeps, so when you head over to your friend’s house for a barbecue or host one of your own, you can easily whip up this killer appetizer that will make even your non-paleo friends smile.

I made this last week when it occurred to me that Cinco de Mayo is coming up fast. But this dip recipe is so easy, you don’t need an official holiday get out the party bowl and make this one.

Watch this paleo dip come together in 13 seconds!

It was so fresh and yummy, the hubs and I ate it up all by ourselves in two days! Oops, forgot to share! Oh well, this one will definitely be on our paleo menu throughout the spring and summer…so maybe a few lucky friends will get to enjoy this layered bowl of Mexican goodness!

Try this easy paleo recipe and turn any day into a south-of-the-border celebration. And as always, let me know what you think!

If making fresh, combine ingredients above in a small bowl and set aside

Meat Layer:

In a frying pan add 2 tablespoons of a fat of your choice in a skillet over medium heat. Add the ground beef, onion and peppers. Cook until meat is browned. Add just 2 tablespoons of the taco seasoning to the meat, then add 1/2 cup of tomato sauce. Stir and allow to simmer for a few minutes while you chop the remaining vegetables.

Other Layers:

Finely dice 1 tomato, dice a half cup of red onion, slice the black olives, dice the 7-ounce can of green chilis, and chop the cilantro for the garnish. Keep veggies separated. (I used canned green chilis, but you could certainly do fresh – just dice and slightly sauté them before adding to the mix.

Build the Layers:

Bottom Layer: 1/2 of the meat mixture

Next: 1 large diced tomato (save a couple tablespoons to garnish the top later)

Next: 1/2 cup finely diced red onion

Next: 1 cup of guacamole

Next: The remaining half of the meat mixture

Next: green chilis

Next: Sliced black olives

Next: 1 cup of guacamole

Top Layer: Toss on your reserved diced tomatoes and about 1/3 cup of chopped fresh cilantro